Wednesday, August 31, 2016

Pepper Steak Recipe - Slow Cooked Pepper Steak



  • 2 lbs - Chuck Shoulder Steak (cut into 1/4" thick strips)
  • 1 tsp - Salt
  • 1 tsp - Black Pepper
  • 2 TBS - Olive Oil
  • 1 TBS - Minced Garlic
  • 15 oz - Stewed Tomatoes
  • 15 oz - Beef Broth
  • 3 TBS - Soy Sauce
  • 1/2 - Red Bell Pepper (cut into 1/2" strips)
  • 1/2 - Yellow Bell Pepper (cut into 1/2" strips)
  • 1/2 - Orange Bell Pepper (cut into 1/2" strips)
  • 1/2 - Green Bell Pepper (cut into 1/2" strips)
  • 1 - Large Yellow Onion (cut into 1/2" strips)
  • 2 TBS - Corn Starch
  • 2 TBS - Water
  • Season meat with salt and pepper.
  • Add 1 TBS of olive oil to a large skillet over medium high heat and brown meat in 2 batches.
  • Return all meat to the pan, add garlic, tomatoes, soy sauce, broth, stir and bring to a boil.
  • Reduce heat to medium low, cover and simmer for one hour or until tender.
  • In a separate skillet over medium heat add remaining 1 TBS of oil and sauté onions and peppers for 2-3 minutes.
  • Once the meat is tender (not falling apart) mix in peppers and onions, cook for 2 more minutes or until the vegetables are to your desired tenderness.
  • Mix corn starch and water together until smooth.
  • Stir into meat and vegetables and mixture will immediately thicken.
  • Serve over rice or noodles.


  1. This worked out great for me. Thank you.

  2. The husband and crew loved it. We will be making this weekly. Thank you

  3. How can I get my sauce to thicken up a lil more I followed ur recipe to the letter on the salisbury steak fantastic but I couldn't get my sauce to thicken like urs do u know y

  4. OMG! The best pepper steak I've ever eaten!!!

  5. Great recipe. Making it for the second time.

  6. Love it! Thank you for sharing.

  7. Can I use diced beef , they are a bit thicker than the beef you used

    1. Yes! Depending on the cut they may need to cook longer.

  8. Is it okay to double this recipe, or will it be to watery?